Categories: Chicken, Cooking Light, Main Dish

Ingredients

• 3/4 teaspoon olive oil
• 1 cup vertically sliced onion
• 1 ounce pancetta, finely chopped
• 2 teaspoons garam masala
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 chicken thighs, skinned
• 1/4 cup tawny port
• 2 tablespoons red wine vinegar
• 1 cup fat-free chicken broth
• 12 dried calimyrna figs, quartered
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme

Directions

1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add in onion and pancetta; stir/saute for 3 minutes; remove from pan and set aside.

2. In a small bowl, combine garam masala and the next 3 ingredients; sprinkle evenly over chicken.

3. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.

4. Add port and vinegar; cook 30 seconds, scraping pan to loosen browned bits.

5. Add onion mixture and broth; bring to a boil.

6. Cover, lower heat, and simmer 10 minutes. Add figs, cover, and simmer 8 minutes or until chicken is done.

7. Stir in parsley and thyme.

8. Garnish with thyme sprigs, if you like.

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